Description
The best simple pot roast with perfect fall-apart tender beef, carrots, and potatoes.
Ingredients
Scale
- 2 tbsp olive oil
- 3–3.5 lb beef chuck roast
- Salt and pepper, to taste
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tbsp tomato paste
- 1 cup any dry red wine
- 4 cups beef bone broth
- 4 sprigs of fresh thyme
- 6 large carrots, roughly chopped
- 1 lb yukon gold potatoes
If you want to make the mashed potatoes:
- 4 oz cream cheese
- 1/4 cup grated parmesan
- Whole milk, as needed
- Salt and pepper, to taste
Instructions
- If cooking in the oven (preferred method), preheat oven to 350°F. Season chuck roast generously with salt and pepper on all sides.
- On the stove, heat a large heavy-bottomed dutch oven or pot. Add your olive oil, then sear your chuck roast for 2-3 minutes on all sides, until nice and browned. Remove and set aside.
- Stir in onion and cook for 3 minutes. Stir in garlic, then stir in tomato paste. Cook for 1 minute.
- Pour in your wine and deglaze the bottom of the pan. Pour in the broth, and add back the chuck roast and any juices. Top with thyme and bring to a simmer.
- Once simmering, add your lid to the pot and place in the oven. Cook for 2 hours. (If you pefer the stove method, just leave on a low simmer on the stove for 2.5 hours, but monitor to make sure it does not come above a low simmer).
- Meanwhile, prepare your carrots and potatoes. After 2.5 hours, carefully add your carrots and potatoes to the pot. Place lid back on and return to the oven for 30 minutes-1 hour, until veggies are tender and pot roast is easily shredded.
- Remove and discard the time. If you prefer mashed potatoes, remove the potatoes and mash; mix in cream cheese and a splash of whole milk until desired consistency is reached; fold in parmesan and season well.
- Shred pot roast and serve!